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Background and Aims: Studies have shown an increased incidence of chronic complications in people with type 1 diabetes mellitus (T1DM) with insulin resistance (IR) compared to people with T1DM without IR. Estimated glucose disposal rate (eGDR) is an important indicator of IR in patients with T1DM, lower eGDR levels indicating greater IR. It was shown that T1DM patients with chronic complications (diabetic retinopathy - DR, diabetic peripheral neuropathy - DPN or diabetic kidney disease - DKD) exhibit higher IR compared to patients without chronic complications. The aim of our study was to evaluate eGDR as a marker for the assessment of IR in T1DM patients. Materials and Methods: The study was observational, cross-sectional and included 140 T1DM patients with diabetes duration>10 years. The collected data were analyzed using the Statistic Package for Social Sciences (SPSS) version 22 software (IBM Corporation, Armonk, NY, USA). Results: eGDR presented statistically significant correlations (p10 years. Conclusions: eGDR represents a reliable marker for assessing the IR in T1DM.

Soya, cultivated for more than 3000 years, is both a drug and a food product. It has numerous nutritional benefits, given by its content of isoflavones, essential amino acids, fibers, poly-unsaturated fatty acids, vitamins and minerals. The use of soy reduces the risk of cardiovascular diseases: it has an antioxidant effect, reduces cholesterol levels and modulates the endothelial function; the soy foods, rich in isoflavones, reduce the risk of breast cancer; men with heredocolateral cancer antecedents or with minimal increase of prostate antigen must consider the consumption of soy and soy foods. Soy and soy foods play an important role in reducing the incidence of osteoporosis and controlling the pre- and postmenopausal symptoms; the soy ingestion has benefic metabolic effects in patients with Diabetes Mellitus and overweight. Taking into consideration the nutritional profile of soy, the nutritionists should encourage the population to consume more soy and soy foods. Nevertheless, long term studies are needed to discover a possible "dark side" of soy consumption. Among the most popular soy foods we mention: soymilk, soy cheese (tofu), soy meat (pie, salami, textured soy in granule form). Most of the products are soy flour derivatives, while tofu is obtained by curdling soymilk.